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    G-9 2ND Quarter Exam 2022 BPP

    Uploaded by

    Marlou Chester Bendaño
    This document is a quarterly exam for Grade 9 students taking TLE-Bread and Pastry Production at Medina College Ipil Inc. in Zamboanga Sibugay, Philippines. The exam contains multiple choice and matching questions testing students' knowledge of baking terminology, ingredients, tools, procedures, and food packaging. It emphasizes the importance of honesty and avoiding cheating, and encourages students to thank God after completing the exam.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    G-9 2ND Quarter Exam 2022 BPP

    Uploaded by

    Marlou Chester Bendaño
    238 views2 pages
    This document is a quarterly exam for Grade 9 students taking TLE-Bread and Pastry Production at Medina College Ipil Inc. in Zamboanga Sibugay, Philippines. The exam contains multiple choice and matching questions testing students' knowledge of baking terminology, ingredients, tools, procedures, and food packaging. It emphasizes the importance of honesty and avoiding cheating, and encourages students to thank God after completing the exam.

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    G-9 2ND QUARTER EXAM 2022 BPP

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    This document is a quarterly exam for Grade 9 students taking TLE-Bread and Pastry Production at Medina College Ipil Inc. in Zamboanga Sibugay, Philippines. The exam contains multiple choice and matching questions testing students' knowledge of baking terminology, ingredients, tools, procedures, and food packaging. It emphasizes the importance of honesty and avoiding cheating, and encourages students to thank God after completing the exam.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    238 views2 pages

    G-9 2ND Quarter Exam 2022 BPP

    Uploaded by

    Marlou Chester Bendaño
    This document is a quarterly exam for Grade 9 students taking TLE-Bread and Pastry Production at Medina College Ipil Inc. in Zamboanga Sibugay, Philippines. The exam contains multiple choice and matching questions testing students' knowledge of baking terminology, ingredients, tools, procedures, and food packaging. It emphasizes the importance of honesty and avoiding cheating, and encourages students to thank God after completing the exam.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    MEDINA COLLEGE IPIL INC.

    Don Andres, Ipil, Zamboanga Sibugay


    2nd Quarter EXAMINATION
    Grade 9 TLE-Bread and Pastry Production
    Name: Date: ___________________

    Section:____________________________ Grade Level:_______________

    I-MULTIPLE CHOICES: Read the questions carefully and encircle the letter that provides the correct answer.
    Note: Please Avoid Erasures, Be Honest and Don’t’ Cheat. GOD is Watching you! 😊

    1. What certificate you would need to attain in order to become a baker?


    A. Birth Certificate C. National Certificate II
    B. Certificate of Recognition D. Certificate of Honor
    2. What packaging material refers to a clear and transparent material that can protect food from
    outside contamination?
    A. boxes C. wood
    B. cellophane bags D. glass vase
    3. To easily decorate your finish product, what appropriate tool/material would you want to place the
    baked product after taking it out from the oven?
    A. trays C. cellophane bags
    B. glass vase D. refrigerator
    4. These packaging materials might have see-through lids and displayed for sale?
    A. boxes C. labels
    B. jar D. trays
    5. Which ingredients from the choices below are suitable for greasing the baking pan?
    A. flour, egg, sugar C. lubricant, petron 2t oil
    B. oil, butter, D. baby oil, efficascent oil
    6. Why do you need to apply greasing on the baking pan?
    A. to prevent the product from sticking on the pan C. to easily bake
    B. to prevent burning of the finish product D. none of the above
    7. What part of the packaged product makes good advertising and have the list of ingredients,
    manufacturer and nutritional facts?
    A. trays C. labels
    B. doilies D. boxes
    8. What packaging material have the role to have a barrier under product and to protect it from
    surface contamination?
    A. doilies C. boxes
    B. tray D. labels
    9. What refers to a gas that causes the dough to rise?
    A. leavening agent C. salt
    B. shortening D. sprikitik
    10. What procedure must be applied to enclose the food in a material for physical, chemical and
    biological protection?
    A. food packaging C. fod packaging
    B. food pakaging D. food packeging
    11. This refers to inexpensive packaging material but is highly absorptive and easily torn?
    A. glass C. plastics
    B. paper D. wood
    12. This packaging material is able to withstand heat treatments such as pasteurization and
    sterilization?
    A. glass C. plastics
    B. paper D. wood
    13. What is the process of making the dough to successfully produce baked product?
    A. kneading C. cut and fold
    B. massage D. flour
    14. It is the process of separating course particles in the ingredients by passing through a sieve?
    A. sifting C. eating
    B. sifter D. watering
    15. What tool can be used to sift the flour?
    A. sifting C. pan
    B. sifter D. bowl
    16. What is needed to pack bakery products.?
    A. packaging material C. materials
    B. cold storage D. freezer
    17. What pertains to a storing method in which raw food is cooled in 0-degree c-5-degree c.?
    A. chilling C. wrapping
    B. cold storage D. refrigerator
    18. What microorganisms can produce carbon dioxide gas when it mixes with carbohydrates, causing
    the dough to rise?
    A. bacteria C. yest yest yest
    B. yeast D. you
    19. What French term means to “put in place” that includes assembling all the necessary ingredients,
    equipment, and tools and serving pieces needed to prepare food?
    A. J’ai besoin que tu C. je t’aime
    B. mise-en-place D. boungiorno
    20. This is the application of low temperature that changes the state of water in the food from liquid to
    solid ice.?
    A. freezing C. berting
    B. chilling D. chariing

    II- MATCHING TYPE: Match the word from box A with its correct answer in box B. Write only the letter.

    A B
    _____21. This kind of dough has an
    additional ingredient aside from the basic
    ingredients. A. cut and fold
    _____22. What method of mixing dough
    B. tsp. or t
    combines all the ingredients together at
    one time to make the dough?

    _____ 23. It refers to little cakes that is C. whipping


    sweet and small.
    D. sifting
    _____24. This type of cookie is cut into
    bars after baking.
    E. dough
    _____25. Teaspoon.
    F. table spoon
    _____26. This kind of cookie are irregular
    and unevenly shaped.
    G. biscuits
    _____27. These are small flaky quick
    breads? H. drop cookies
    _____28. This is a mixing technique of
    combining two motions cutting vertically
    I. bar cookies
    through the mixture and turning over.
    J. cookies
    _____29. What is the process of beating
    eggs to fill them with air and make them
    fluffy?
    Marlou Chester O. Bendaño K. straight method
    _____30.TLETBSP
    Teacher L. rich dough

    Marlou Chester O. Bendaño


    TLE Teacher

    Don’t forget to say “Thank You God Almighty” after taking the exam.

    God bless you! 😊

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